Meat cubes with eggplant puree

Meat cubes with eggplant puree

Welcome to a culinary journey full of flavors and tradition! Today, I will teach you how to prepare a delicious recipe for meat cubes with eggplant puree, a dish that has brought joy to many families' tables. Whether you are looking for a hearty lunch or a savory dinner, this recipe will surely satisfy everyone's tastes. Let's get started!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4

Ingredients

*For the eggplant puree:*
- 3 small eggplants or 2 medium
- 1 tablespoon lemon juice

*For the béchamel sauce:*
- 50 g butter
- 1 heaping tablespoon white flour
- 250 ml hot milk
- 2-3 tablespoons grated parmesan or cheese (to taste)
- 1 teaspoon smoked salt (or regular if you don't have it)
- 1/3 teaspoon nutmeg (optional)
- A pinch of pepper

*For the meat cubes:*
- 400 g lamb shoulder (or beef/chicken)
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 tablespoon sweet pepper paste
- 1 teaspoon oregano
- A pinch of cumin
- 1/8 teaspoon chili flakes
- Salt to taste

Preparation of eggplant puree and béchamel sauce

1. Preparing the eggplants: Cut the eggplants in half lengthwise and make diamond-shaped cuts in their flesh, being careful not to pierce the skin. This step will help the eggplants cook evenly and absorb flavors.

2. Roasting the eggplants: Brush the cut side of the eggplants with oil and place them on a baking tray. Roast them in a preheated oven at 250°C for 20-30 minutes for small eggplants or 30-40 minutes for medium ones. When ready, the flesh will be soft and easy to scoop out.

3. Extracting the flesh: After they have cooled slightly, use a spoon to scoop out the flesh of the eggplants. Drizzle the flesh with lemon juice and let it sit in a strainer for 15 minutes to drain excess water.

4. Preparing the béchamel sauce: In a heavy-bottomed pot, melt the butter over low heat. Gradually add the flour, continuously whisking to avoid lumps. Cook the flour for one minute, then add the hot milk in a thin stream, stirring constantly. Continue to stir until the sauce thickens, about one minute. Turn off the heat and add salt, pepper, nutmeg, and parmesan, stirring until the cheese is completely melted. If the sauce is too thick, you can add a little milk.

5. Combining the ingredients: Stir the drained eggplant flesh into the béchamel sauce until everything is well combined. You now have a creamy and flavorful eggplant puree!

Preparation of meat cubes

1. Preparing the meat: Heat one tablespoon of oil in a deep pan. Add the cut meat cubes (lamb, beef, or chicken) and sauté until they change color.

2. Adding the vegetables: Add the chopped onion and sauté until softened. Then, add the crushed garlic and sauté for another minute.

3. Seasoning: Incorporate the tomato paste and sweet pepper paste, stirring for one minute. Season with oregano, cumin, chili flakes, and salt.

4. Boiling the meat: Cover the meat with water (about 1.5 cups, enough to cover the meat) and let it simmer on low heat with a lid for 45 minutes or until the meat becomes tender. It is important to check periodically and add water if necessary.

5. Finalizing the dish: At the end, adjust the taste with salt, being careful not to add too much at the beginning, as the sauce will reduce and concentrate.

Serving the dish

1. Assembling the plate: On a platter or in individual plates, place a few tablespoons of eggplant puree in the center, forming a "nest." Add the meat cubes with sauce in the middle of the eggplant puree nest.

2. Garnishing: Sprinkle some freshly chopped parsley on top for an extra touch of freshness and color.

3. Serving suggestion: This dish pairs perfectly with a green salad or a side of basmati rice. A bottle of red wine will perfectly complement the meal, adding extra flavor.

Nutritional benefits

Meat cubes with eggplant puree are rich in protein due to the meat and contain fiber from the eggplants, which aids digestion. Eggplants are also an excellent source of antioxidants and vitamins, such as vitamins C and K. This dish is a healthy choice for those who want to enjoy a hearty and nutritious meal.

Frequently asked questions

- *Can I use other types of meat?* Yes, this recipe is versatile! You can replace lamb with beef or chicken, depending on your preferences.
- *How can I make the eggplant puree creamier?* If you want an even creamier puree, add a tablespoon of sour cream or Greek yogurt after mixing the eggplants with the béchamel sauce.
- *How can I adapt the recipe for vegans?* You can use tofu or other meat substitutes to make a vegan version and replace the béchamel sauce with an almond or cashew sauce.

I hope this recipe for meat cubes with eggplant puree brings you much joy at the table! Don't forget to experiment with the ingredients and put your personal touch on the dish! Bon appétit!

 Ingredients: EGGPLANT PUREE 3 small eggplants or two medium-sized 1 tablespoon lemon juice BECHAMEL SAUCE 50 g butter 1 heaping tablespoon white flour 250 ml hot milk 2-3 tablespoons grated parmesan (I used cheese because the sultan had never heard of parmesan) 1 teaspoon smoked salt (I didn't have that either) 1/3 teaspoon nutmeg optional 1 pinch of pepper MEAT CUBES 400 g lamb leg (or veal/chicken) 1 tablespoon oil 1 small onion 3 garlic cloves 1 tablespoon tomato paste 1 tablespoon sweet pepper paste 1 teaspoon oregano 1 pinch cumin, never to be substituted with caraway, better to omit it entirely 1/8 teaspoon chili flakes

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